My Kind of Tacos (Kidney-Friendly)
I finally decided to make tacos today. I bought the ingredients last weekend but I didn’t have enough time. I started making taco shells around 11 this morning and finished everything (shells and fillings) around 3 pm! Some food takes forever to make but takes only seconds to finish! Anyway, I’ve always liked soft taco shells because the corn shell is too messy to eat.
Ingredients:
Soft taco shells:
- 4 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp olive oil
- 1 c water
Method:
- Combine the flour, baking powder, and salt.
- Make a well in the center and pour the oil and water.
- Mix then knead until there are no more lumps.
- Form them into small balls and let it rest for 30 minutes. (I was able to make 14 balls.)
- Flatten the dough using a rolling pin.
- Put the taco shells on a hot pan (no need to put oil) and wait until the bread pops.
- If the bread turned to brown, it’s time to cook the other side.
Filling:
- chicken
- 4 heads onion, chopped
- 1 head garlic, chopped
- 2 large red bell pepper, cubed
- 2 large green bell pepper, cubed
- 1 large cabbage, shredded
- cilantro, chopped
- cumin
- paprika
- chili powder
- ground black pepper
- 1 tbsp salt (For papa, I only put 1/2 tsp salt.)
Method:
- Sautee the garlic, onion, and some of the bell pepper in olive oil.
- Add the chicken.
- When the chicken is cooked, add cumin, paprika, black pepper, chili powder, and salt. Mix until well incorporated.
- Once cooked, put the chicken filling on top of the soft taco shell, add the fresh bell peppers, cabbage, cilantro, and then fold the shell.
